European Style Yogurt at Trader Joe’s

I was at Trader Joe’s yesterday to get some lunch, and look what I found: EUROPEAN STYLE YOGURT! Amazing!

I was a little puzzled by the lowfat part, though, since as far as I can tell the main advantage of European style yogurt is that it’s thick and creamy (read: fatty). Some day I have to sit down and write something coherent about yogurt in the different places I’ve lived, because Swedish yogurt (and close-to-yogurt variations) are totally different than what I ate in Austria or Italy. And it’s definitely nothing like the Greek Fage yogurt that I used to love, because now I kind of can’t stand it. Too thick and clumpy!

In conclusion, I have to admit that I didn’t even try the European Style Yogurt because the only flavors that were available were mocha and chocolate, and I’m kind of a plain or vanilla kind of girl. So I cannot comment on the authenticity of the aforementioned yogurt. The regular vanilla yogurt with almonds was quite tasty though.

My BFF from college, Lara, and I are going on a tourist expedition of some sort today. I have until about 2 pm to hang out in DC before I have to head to the New Carrollton commuter station and meet up with my sister, who will take me home. We’re thinking a museum, perhaps… we’ll see!

  • Lamoody3

    Check it out!!! I got a shout out!

    • http://www.transatlanticsketches.com Kate

      I miss you already!

  • http://www.rockwitch.net Karin

    I didn’t know we have a special kind of yoghurt in Sweden. I know that Greek and Turkish yoghurts are different, but other than that I thought it was all pretty much the same. What is yoghurt like in America then?

    I found your blog through 20SB and read a bit from your archives, I really like it :)

    • http://www.transatlanticsketches.com Kate

      Hey!! Thanks so much for reading! 

      So, the basics on the yogurt. Swedish yogurt is pretty runny, even the kinds not intended for drinking. And then there are a ton of variations on fruit and typical Swedish flavors, like lingonberry and cinnamon, or cardamom and elderflower, etc. etc. etc. But the basic consistency of yogurt seems about the same. 

      The yogurt in the US can vary a lot mostly because we’re obsessed with having a thousand choices for every possible product, so you can get thick and creamy, whipped, light, Greek, etc. If I were to choose a typical American yogurt, I’d probably go with Dannon or Yoplait, and then it’s a lot less runny, and the plain flavors (not vanilla) don’t have the tartness of Swedish plain yogurt. 

      And then there’s the question of A-Fil, which is a whole different can of beans. 

      Thanks again for checking out my blog!

      Kate :)

  • Danielle Hunter

    Glad to hear I’m not the only one in love with Swedish yogurt. :)   I’ve been trying to find an American substitute since my time in Sweden in 2005.  Prior to my stay there, I was never a yogurt fan.  My TJs now carries a European Style yogurt in plain flavoring and it’s pretty similar.  More tart, but with a little honey added to my muesli, I’m quite happy!  I’m planning on using some of this yogurt as a starter culture to see if we can mimic it using our own goat milk.  Who knows what will happen!

  • http://www.facebook.com/laura.alima Laura Elizabeth Iliff Alima

    I feel I have to comment – found your post because I was looking up the nutrition values for the yogurt. The chocolate yogurt is my ABSOLUTE favorite – I will find excuses to go to TJ’s just to stock up on this yogurt. You have to try this – it is heavenly!

kate reuterswärd
craves Mexican food on the regular.